Brazilian recipe
Authentic Feijoada: A Complete Step-by-Step Guide
Learn how to prepare an authentic Brazilian feijoada with tender black beans, a variety of pork cuts, and a rich, irresistible flavour perfect for a family feast.
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Ingredients
500g salted pork ribs
250g smoked Portuguese-style sausage
1kg dried black beans
1 pig's trotter, cleaned
1 pig's ear, cleaned
1 pig's tail, cleaned
500g desalted dried beef
2 tablespoons cooking oil
1 salted pig's tongue
4 tablespoons onion, finely chopped
4 cloves garlic, crushed
100g smoked bacon
1 whole paio sausage
2 bay leaves
250g smoked Portuguese-style sausage
1kg dried black beans
1 pig's trotter, cleaned
1 pig's ear, cleaned
1 pig's tail, cleaned
500g desalted dried beef
2 tablespoons cooking oil
1 salted pig's tongue
4 tablespoons onion, finely chopped
4 cloves garlic, crushed
100g smoked bacon
1 whole paio sausage
2 bay leaves
Where to find ingredients
Black beans can be found in most Ghanaian local markets or grocery stores under 'black beans'. For the specialized pork cuts like pig's trotter, ear, and tail, visit your local butcher shop (often found in large markets like Makola or Agbogbloshie). Salted beef can be requested from butchers who handle cured meats. For the smoked sausages (paio or Portuguese-style), check the deli sections of major supermarkets in Accra or specialty import sections that stock European or Latin products. If you cannot find exact pork cuts, ensure you use the freshest available alternatives from a trusted butcher.
Preparation method
- Soak the salted meats in cold water for at least 12 hours, changing the water several times to draw out the excess salt
- After the soaking period, drain the meats, rinse them thoroughly under fresh water, and set aside
- Place the black beans and all the prepared meats—trotter, ear, tail, tongue, bacon, and sausages—into a large, heavy-bottomed pot
- Cover everything with water, add the bay leaves, and simmer over low heat for 2 to 3 hours, or until all the meats are perfectly tender
- In a separate frying pan, heat the oil and sauté the onion and garlic until they are lightly golden and fragrant
- Take a ladle of the cooked beans from the pot, mash the grains into a paste, and stir them into the onion and garlic mixture
- Add a few spoonfuls of the cooking liquid from the main pot to the frying pan, stir well, and let it bubble for a few minutes
- Pour this thick bean base back into the large pot of feijoada to help thicken the gravy
- Taste the stew for seasoning, adding extra salt only if necessary, as the cured meats may still be quite salty
- Simmer for another 30 minutes to allow all the flavours to fully combine before serving
Observations
Feijoada is the hallmark of Brazilian cuisine, widely regarded as the ultimate comfort food for family gatherings and celebrations. This hearty stew combines a selection of traditional pork cuts with black beans, resulting in a thick, deeply flavoured dish. The secret to a perfect feijoada is the careful preparation of the salted meats and a long, slow simmer, which allows the ingredients to meld together into a rich, savoury gravy.
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